Chicken and Dumpling Soup with Quinoa

Name: Chicken and Dumpling Soup with Quinoa
Prep time: 25 min
Cook time: 55 min
Total time: 1 h 20 min
Yield: Serves 6
Cuisine: american
Ingredients: 2 tablespoons olive oil; 1 medium onion, chopped; 2 cloves garlic, chopped; 2 tablespoons red wine vinegar; 1 teaspoon dried thyme; 3 medium carrots, halved lengthwise and cut into 1/4-inch half-moons; 2 celery stalks, thinly sliced; Salt and freshly ground black pepper; 4 cups low-sodium chicken broth; 2 small bone-in, skin-on chicken breasts (about 1 pound); One 15-ounce can cannellini beans, strained and rinsed; 1/2 cup quinoa, rinsed well; 1 cup frozen, chopped green beans; 1/2 cup white whole-wheat flour; 1/2 cup loosely packed parsley leaves, finely chopped; 2 large eggs, lightly beaten; 1 tablespoon milk; 1/2 teaspoon baking powder

4.10 (17)

⏱ 55 mins 🍽 Serves 6 🌶 american 🏷 Main course

This American main course is a nourishing chicken soup enriched with quinoa and cannellini beans, finished with light parsley dumplings. It is a complete, one-pot meal that serves six people. The preparation involves building a flavourful broth with vegetables and chicken, then cooking the quinoa directly in the pot. Tiny, fresh herb dumplings are added at the end for a comforting finish. The entire dish is ready in about 55 minutes.

Ingredients

2 tablespoons olive oil
1 medium onion, chopped
2 cloves garlic, chopped
2 tablespoons red wine vinegar
1 teaspoon dried thyme
3 medium carrots, halved lengthwise and cut into 1/4-inch half-moons
2 celery stalks, thinly sliced
Salt and freshly ground black pepper
4 cups low-sodium chicken broth
2 small bone-in, skin-on chicken breasts (about 1 pound)
One 15-ounce can cannellini beans, strained and rinsed
1/2 cup quinoa, rinsed well
1 cup frozen, chopped green beans
1/2 cup white whole-wheat flour
1/2 cup loosely packed parsley leaves, finely chopped
2 large eggs, lightly beaten
1 tablespoon milk
1/2 teaspoon baking powder

Method

Warm the olive oil in a large Dutch oven or pot. Cook the chopped onion, stirring, until it starts to soften, about 5 minutes.
Stir in the chopped garlic, red wine vinegar and dried thyme. Continue to cook until the vinegar has mostly evaporated, about 2 minutes.
Add the carrot half-moons, sliced celery, 1 teaspoon salt and some black pepper. Cook, stirring, until the vegetables are soft, about 6 minutes.
Pour in the chicken broth and 4 cups of water. Add the chicken breasts and rinsed cannellini beans. Bring to a high simmer and cook until the chicken is tender and cooked through, 20 to 25 minutes.
Carefully take the cooked chicken out and set it aside to cool slightly. Add the rinsed quinoa to the pot. Cook until the quinoa is translucent and tender, 10 to 12 minutes.
While the quinoa cooks, remove and discard the chicken skin and bones. Shred the meat into bite-size pieces and return it to the soup. Stir in the frozen green beans.
Prepare the dumpling batter. In a medium bowl, mix the white whole-wheat flour, chopped parsley, beaten eggs, milk, baking powder and 1/4 teaspoon salt.
Place half the batter into a perforated colander. Holding it just above the simmering soup, use a rubber spatula to scrape and work the batter through the holes, letting small dumplings drop into the soup.
Cook until the dumplings float, stirring gently to separate any clumps, about 1 minute. Repeat the process with the remaining batter.
If you prefer a thinner soup, adjust the consistency by adding a little more water. Taste and season with additional salt if required.

Nutrition (per serving)

Nutrition data not available.

Recipe details

CategoryMain course

Cuisineamerican

AuthorFood Network Kitchens